Saturday, July 21, 2012
Strawberry/Pecan Meringue Pie
This is an old, old recipe offered up by a forgotten friend, Sharon Davidson, of Stuyvesant Town (NYC) fame. It has the meringue on the bottom and has been a popular dessert treat in our house for many years. This recipe was recently requested by a newer friend, Judy. So here it is (almost verbatim):
In a (copper) bowl beat until stiff three egg whites, gradually adding one cup of sugar and one teaspoon of good vanilla. Put 24 Ritz crackers, 1/4 teaspoon baking powder, and 1/2 cup of pecans into a blender and pulverize. Fold this mixture into the egg whites. Pour into 9 inch greased pie pan and spread into a pie-crust form. Bake for 30 minutes at 350 degrees F., then cool on a rack.
Core, clean, slice and lightly sugar one pint (or more) of strawberries. Whip 1/2 pint of heavy cream with 2 tablespoons of (demerara) sugar and a splash of framboise (if available, if not, some good rum). Fold in the strawberries and fill the cooled pie shell. Place a few saved strawberries on top to decorate. Refrigerate for at least 3 hours before serving.
Afterwards: My wife now tells me you can substitute more pecans for any or all of the Ritz crackers.